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Showing blog posts tagged with "Food"

On Thursday, August 8, Muslims mark the end of the holy month of Ramadan with the holiday of Eid al-Fitr. In many homes, a fabulous feast is prepared, celebrating the end of Ramadan’s dawn-to-sunset fasting.

When it comes to chile peppers, how hot is hot? Visitors to Our Global Kitchen: Food, Nature, Culture, open for just one more month, can see a chart ranking varieties of peppers by their level of Scoville Heat Units (SHU), a score created in 1912 by Detroit chemist Wilbur Scoville.

Fermentation specialist Sandor Katz, author of The Art of Fermentation, joins a group of experts at the Museum Wednesday, April 24, for what promises to be a lively talk and tasting devoted to making your own fermented foods.

Tama Matsuoka Wong did not set out to be a professional forager. But, slowly, as the then-corporate lawyer lived internationally, she developed an obsession for eating wild plants. Today, it’s her vocation as well. Wong will give a talk and tasting this Thursday, March 21, 2013, as part of the Museum’s monthly Adventures in the Global Kitchen series. We recently talked with her about her approach to eating from “nature’s garden.”